1. Sterilization of Containers and Stirring Spoons:Basically boil water for 5 to 10 minutes. It's actually fine to be less strict.

2, mixing: milk heated to about 38 ℃ (basically the same as the human body temperature, this is the optimal temperature for the growth of lactic acid bacteria), according to the 1/10 milk portion added to the yogurt (in fact, the portion size is not large, but this affects the fermentation time, the more you add, the less time needed to ferment), and then add a spoonful of sugar (in order to provide lactic acid bacteria to provide a source of carbon and energy, this does not seem to add the OK, anyway, I add every time. I add it every time anyway). Stir well and seal.

4, after ripening:In fact, by the third step can be eaten, but you will find eating a little astringent. So there is such a stage of maturing, as long as you do the yogurt into the refrigerator (refrigerated not frozen ah ~ 4 ℃ that refrigerated) 24 hours (teach us food processing teacher said so, but I can not wait to put a night to eat.) The first thing you need to do is to put it in the refrigerator for 24 hours.